Chicken Saltimbocca

Jumps Into Your Mouth!

• 4 boned chicken legs - skin on.
• 4 good slices of Jamon Serrano or Parma Ham.
• 4 large or 8 small Sage leaves.
• Cocktail sticks.
• Olive oil to fry
• Salt and pepper.

• 1 or 2 tablespoons of coñac to flambé.
• 3/4 of a cup or 6 fluid ozs. Dessert wine Masala is taditional but we use the local Malaga wine which is very good.
• 2 plum tomatoes chopped.
• 6 Basil leaves finely sliced.
• 1/2 a teaspoon of cornflour (corn starch) slaked in a little cold water to thicken.

1. Pin the Jamon slices and the sage leaves to the flesh side of the chicken legs with the cocktail sticks.
2. Season the skin side with a little salt and some black pepper.
3. In a non stick fry pan , with a littleextra virgin olive oil added, fry skin side down for about ten minutes over med/high heat until the skin is crisp and brown.
4. Now turn them over - turn down the heat to low and cook for a further ten minutes.
5. Remove the chicken legs from the pan and keep them warm, meanwhile pour off most of the fat (from the skin) pour in the brandy and flambé.
6. Add the sweet wine and reduce by half.
7. Now add the tomatoes and basil and cook for two minutes.
8. Meanwhile crisp up the legs under a medium grill.
9. Thicken the sauce with a little of the cornflour mixture.
10. Plate up the Chicken - spoon over the sauce and serve immediately.